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Explore Chicken Tikka Masala — the ONLY easy way to make it at home with 1,868,759 views, 39,678 likes, and 2,771 comments. Experience the impact of this video content that has captured audience attention.

The easiest way to make a quality chicken tikka masala at home. Thanks to Kove Audio for sponsoring this video! Get the Commuter speaker for 65% off right now: http://koveaudio.com/arkove65 Use my code: ARKOVE65 This method relies on having leftover homemade tandoori chicken from this recipe (and serves at least four people): https://youtu.be/GcWYXQ5vILs 2 cups basmati rice 1 large onion 2 tablespoons garam masala (or the leftover masala from the above tandoori chicken recipe) 2-3 tablespoons tomato paste 1 tablespoon Kashmiri chili powder (for moderate heat, adjust to your taste) 2-3 tablespoons ginger-garlic paste (bottled or freshly peeled and grated) 1 28-ounce can crushed tomatoes 2-3 pounds (raw weight) cooked tandoori chicken (half the above recipe) 1/2-1 cup heavy cream 1-2 tablespoons sugar salt water oil or ghee cilantro for garnish Rinse the rice until the water is starting to go clear. Drain and dump into a pot with 3.5 cups water and a teaspoon of salt. Stir to dissolve the salt evenly, then cover and let soak while you do the next steps. Tear and/or cut the leftover tandoori chicken into boneless, bite-size pieces. Peel and chop the onion. Preheat a large pan for the chicken on high, and also turn the heat under the covered rice on high (until it boils, then reduce to low and cook until all the water its absorbed, about 15 minutes, then turn the heat off and let it sit until you want it). Put some oil or ghee into the large pan, then cook the onions until they're starting to brown, stirring constantly. Reduce the heat to medium, then stir in the masala, the chili powder, the tomato paste and the ginger-garlic paste and fry until you're scared it's going to burn. Dump in the tomatoes and deglaze. Reduce the sauce until it gets thick and starts to caramelize, stirring constantly. Stir in the cream, then stir in enough water to give you a smooth, silky texture — maybe 2 cups. Stir in the sugar, then season with salt to taste. If you want to, strain the sauce and discard the solids. Stir in the chicken, let it heat for a sec, then put it on a plate with some rice, and garnish with cilantro leaves.

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